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Edible Wild Vegetables Used in North West of Tunisia * Ben Ismail H

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Edible Wild Vegetables Used in North West of Tunisia * Ben Ismail H Volume : 2 | Issue : 9 | Sept 2013 ISSN - 2250-1991 Research Paper Sociology Edible Wild Vegetables Used in North West of Tunisia * Ben Ismail H. * Institut National Agronomique de Tunisie (INAT), Laboratoire de Technologie Alimentaire, 43 Avenue Charles Nicolle, 1082 El Mahrajène, Tunisia. ABSTRACT This paper provides significant information on food plant uses built up from interviews with native people from the Nord West of Tunisia. The results allowed us to identify 25 wild vegetables used for the preparation of 26 typical Tunisian food recipes used in the traditional food and medicinal uses have been identified. The most important species belongs to Malvaceae, Asteraceae, Polygonaceae, Brassicaceae , Portulacaceae, Lamiaceae, Liliaceae, and Urticaceae. Keywords : Wild, Vegetable, Survey, North West of Tunisia Introduction Under a Mediterranean climate, Tunisia produces a wide range of plant from North to South with widely diversified resources (Ministère de l’Environnement et de Développe- ment Durable, 2009). These plants are important for ru- ral people and can constitute the only source of food and medicine. Local communities in Tunisia are endowed with a traditional knowledge which risks to be lost. Despite efforts in exploiting the natural plant resources, studies have been limited to medical and pharmaceutical aspects (Ben Sassi et al., 2007; Leporatti & Ghedira, 2009) and didn’t address the food side. In this context, we looked at Tunisian wild vegetable species to contribute to the empowerment of their nutritional value and industrial application. This is achieved using an ethnobo- tanical survey conducted on a population of the North West Figure 1. Survey area. of Tunisia. Most interviewees were asked through the villages by sys- Material and methods tematic walk and chosen for their knowledge. Specimens are To carry out this study we have adapted basic methodolo- stored in Laboratory of food Technology at the Tunisia Na- gy for anthropological and botanical research (Parada et al., tional Institute of Agronomy. As a whole, 100 interviewees are 2009). To list Tunisian wild vegetables, we conducted an eth- questioned with a mean age of 59 (minimum 24, maximum nobotanical survey in some areas mainly in North West of Tu- 80), 80% are women (with a majority of housewives) and 20% nisia (Figure 1) for their natural wealth in wild plants (regions are men working as farmers. The popular common names of Siliana, Kairouan and Kef) (FAO, 2013). Plant materials of the plants these regions, as well as their pronunciation, of all the taxa reported were collected and identified withthe information about medicinal and food properties (recipes and help of specialists. consumed part) were recorded. Results and Discussion Ethnobotanical survey The ethnobotanical survey showed that 25 wild vegetables belonging to 10 families have been identified. The scientific names of the species, their botanical families, Arabic vernacular names, consumable parts and their food and medicinal uses are shown in Table 1. Table 1: Review of the wild vegetables gathered and consumed in North West Tunisia. Exemples of Medical Family / Scientific Name Main Local Name Consumable part Exemples of Food uses uses Malvaceae Steam cooking or use in diverse Malva sylvestris Khobbeza Leaf, Stem traditional dishes as «Tbikha». Emollient Asteraceae Traditional dishes (Chekchouka, Cynara cardunculus Khorchof, Cardoun Leaf, Stem Couscous), stew and soups Scorzonera undulata Guiz Root Eaten raw or cooked in water Laxatif 219 X PARIPEX - INDIAN JOURNAL OF RESEARCH Volume : 2 | Issue : 9 | Sept 2013 ISSN - 2250-1991 Onopordum nervosum Bok Stem Eaten raw Cichorium intybus Sickouria Leaf, Stem Salad Diuretic, laxatif Scolymus hispanicus Bouhalliba Stem Traditional dishes ( Couscous) Launaea resedifolia Telma Leaf, Stem Salad Anacyclus clavatus Kraa djeja Stem Salad Stomach pains Carduncellus pinnatus Grain jday Flower head Boiled in salty water or fried Sonchus oleraceus Tifef Leaf Salad Scolymus grandiflorus Zarniz Sheet Eaten raw Rhaponticum acaule Elkaz Flower head Eaten as artichokes Polygonaceae Rumex vesicarius Hommidha Sheet Sauce Rumex tingitanus Korrisa Stem Eaten raw Emex spinosa Bezzoult naaja Root Eaten raw Brassicaceae Boiled in salty water or eaten in Dilpotaxis harra Harra Leaf, Stem sauce Eaten raw (salads) or cooked Diplotaxis erucoides Jerjir Leaf, Stem (soups) Boraginaceae Boukhrich Leaf, Stem Soupes Emollient, diuretic and Borago officinalis sudorific Portulacaceae Anaphrodisiac, Portulaca oleracea Bondlika, Bortleg Leaf, Stem, Seed Leaves and tems in sauce, seeds antidiabetic, emollient, crushed and added to flours diuretic Apiaceae Roasted (on wood carbon, in an Bunium incrassatum Tellaghouda Root oven or ashes). Boiled in salt water and seasoned with oil and spices. Liliaceae Can replace the onion in traditional Muscari comosum Lazoul Root cooking Antirheumatic Asphodelus fistulosus Bouzlima Sheet Steamed, boiled, or fried Can replace the leek in traditional Allium roseum Yazoul, korrath Bulb cooking Urticaceae Aphrodisiac, emollient, Urtica pilulifera Horriq Sheet Cooked avec le « Mhammes » diuretic Labiatae Prasium majus Oudhinit arnib Leaf, Stem Eaten raw Painkiller power It is important to note that the intersection of these results with those of Le Floc’h (1983), issued some species that are not included in our list of inventoried vegetables. This could be due to the fact that some species grow exclusively in the South and therefore are ignored by people from the North or Center. The number of species per family is shown in Figure 2. The classification of families showed thatAsteraceae family ranks first (11 species). In addition, it is ranked first in terms of num - ber of species with at least one ethnobotanical use in North Africa (Le Floc’h, 1983). Indeed, based on the number of cita- tions by respondent, we found that 8 species stand out from all the plants: Cynara cardunculus, Malva sylvestris, Bunium incrasatum, Launea resedifolia, Rhaponticum acaule, Son- Figure 2: Percentage of quotation of the various listed chus oleraceus, Scolymus hispanicus. Whether, 6 species vegetables. are moderately cited with quote percentages ranging from 40% (Scorzonera undulata) to 70% (Cardunculus pinnatus). Food use Finally, 11 are the least mentioned species are with percent- This study has allowed to show how many wild species of ages ranging from 5% (Prasium majus) to 38% (Rumex tingi- the Tunisian flora are eaten (Table 1). The data have allowed tanus). us to identify 26 food recipes. They are used to prepare var- ious typically traditional Tunisian dishes: “couscous” (Malva sylvestris, Cynara cardunculus, Portulaca oleracea), soups 220 X PARIPEX - INDIAN JOURNAL OF RESEARCH Volume : 2 | Issue : 9 | Sept 2013 ISSN - 2250-1991 (e.g. “Mhammes”), rice (Cynara cardunculus), donuts (Dipl- To treat rheumatism population consumes two species name- otaxis harra and Cynara cardunculus), and sauces (Portu- ly the Allium roseum and Muscari comosum. The Onopord- laca oleracea, Borago officianalis, Rumex vesicarius). On the um nervosum is deemed beneficial against cancer. To fight other hand, 15 species can be consumed in the raw state against anemia Malva sylvestris is used. It was reported that (salad, seasoned with oil, vinegar or lemon). These species the Cynara cardunculus lowers cholesterol levels. In general, concern mainly: the Asteraceae (Cichorium intybus, Sonchus in popular tradition, food is often indicated as medicine, that’s oleraeus, Launaea resedifolia…), the Polygonaceae (Rumex why we noted that vegetables used for food recipes are also tingitanus become R. roseus according to Nabli (2010) and used for therapeutic purposes. In fact, as pointed Fleuren- Emex spinosus), the Brassicaceae (Diplotaxis erucoides), tin (1993), there is no absolute boundary between food and the Portulaca (Portulaca oleracea) and the Malva sylvestris. medicine. These results highlight the richness of the traditional Tunisian culinary art through the use of a variety of wild vegetables. In fact, generally, the diet of a population adapts to the natural environment which provides the bulk of its resources. We have also noted two other forms of recovery of these wild vegetables. In fact, some respondents have reported the use of latex secreted in rods of Cynara cardunculus and the use of scolymus hispanicus in making goat cheese. It is important to note that this use has been scientifically proven by sev - eral researches showing the coagulant effect of an enzyme present in the flowers ofCynara cardunculus (Roseiro et al., 2003; Barbagallo et al., 2009). It should also be noted that Figure 3: Classification of the various medicinal uses ca - this tradition is practiced in most parts of the Mediterranean cording to the number of cited species. basin (Fernández-García et al., 2008). On the other hand, other respondents informed us the use of the leaves of sorrel Conclusion (Rumex vesicarius) in bread making. In fact, the stem leaves In this study we surveyed 25 wild vegetables belonging to are washed and separated and then added to the dough to 10 families whose edible parts are different (leaf, stem, root, promote fermentation. It therefore appears that these sheets bulb, etc.). Among these wild vegetables, 8 were the most have a close relation with the meaning of the vernacular Ara- cited: Rumex vesicarius, Borago officinalis, Cynara carduncu- bic name given to it (Khmirit jedaya) which means the baker’s lus, Cichorium intybus, Scorzonera undulata, Allium roseum yeast
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